Sunday, March 15, 2015


  • 1 medium onion, chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 3 tbsp coconut oil
  • 1.5 tbsp harissa
  • 2 tsp curry powder
  • 6 small sweet potatoes, peeled and diced
  • 1/2 cup thick coconut milk
  • 1 tsp salt
  • 2 cups of hot water
  • 1 very ripe tomato, cut into wedges
  • 1 cup of cooked chickpeas
  • 2 handfuls of baby spinach leaves
Whole spices:
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 cinnamon stick
  • 3 whole green cardamom
  • 1/4 tsp ground turmeric
  • 2 bay leaves
  • 2 green chilies, slitted
  1. In a small blender, add chopped onion, ginger and garlic paste. Blend into a paste. Add very little water (if needed) to aid in blending.
  2. Heat a deep vessel on medium-high. Add coconut oil and wait until it heats before adding all of the whole spices. Stir and cook for 1 minute or until fragrant.
  3. Add blended onion paste and cook for 5 to 7 minutes, stirring occasionally. Cook until paste is lightly colored, fragrant, thickens and oil separates on the sides.
  4. Stir in harrisa and curry powder. Cook for 1 minute before adding diced sweet potatoes, coconut milk and salt.
  5. Once curry thickens, add hot water, tomato wedges and cooked chickpeas. Bring the curry to a simmer, lower the heat to medium-low and put on the lid. Cook curry for 15 minutes or until oil separates on the sides.
  6. Remove curry from heat. Throw in 2 handfuls of baby spinach leaves, stir and serve hot with rice and chapati.

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